Leek, mushroom and mature cheddar gnocchi

Leek, mushroom and mature cheddar gnocchi

This easy leek gnocchi with mushrooms, roasted walnuts and a seriously cheesy cream sauce is comfort food in a bowl. Embrace the comfort of this Britalian mashup on a cold winter night.

Leek, mushroom and mature cheddar gnocchi

Broccoli gnocchi (broc gnoc!) is another easy option for busy evenings.

  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

This easy leek gnocchi with mushrooms, roasted walnuts and a seriously cheesy cream sauce is comfort food in a bowl. Embrace the comfort of this Britalian mashup on a cold winter night.

Broccoli gnocchi (broc gnoc!) is another easy option for busy evenings.

Nutrition: per serving

Calories
937kcals
Fat
55.4g (29.3g saturated)
Protein
25g
Carbohydrates
79g (4.5g sugars)
Fibre
11.3g
Salt
1.9g

Ingredients

  • 20g salted butter
  • 1 tsp olive oil
  • 1 leek, sliced
  • 120g mushrooms, sliced
  • 1 large garlic clove, crushed
  • 500g pack gnocchi
  • 80ml double cream
  • 80g extra mature cheddar, finely grated
  • 20g walnuts, toasted and chopped
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Method

  1. Heat the butter and oil in a large frying pan over a low-medium heat, then cook the leeks for 10-12 minutes until tender and starting to caramelise. Add the mushrooms and garlic, increase the heat to medium and cook for 2-3 minutes until the mushrooms have softened.
  2. Meanwhile, cook the gnocchi in a pan of salted water until al dente according to the pack instructions.
  3. Stir the cream into the pan of leeks along with half the cheddar. After a minute, stir in the gnocchi and season, then divide between plates. Scatter over the remaining cheddar and the walnuts to serve.

Nutrition

Nutrition: per serving
Calories
937kcals
Fat
55.4g (29.3g saturated)
Protein
25g
Carbohydrates
79g (4.5g sugars)
Fibre
11.3g
Salt
1.9g

delicious. tips

  1. Nuts roasted in the oven, rather than toasted in a pan, have a richer, deeper flavour. Rather than turning the oven on just to roast them, roast nuts alongside other meals, leave to cool then store in a jar or airtight container ready to sprinkle over dishes (like this gnocchi!).

    You can make this with pasta rather than gnocchi if you prefer – it works well with conchiglie. Swap the cheddar for stilton if you like, although you won’t need as much.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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